First, slowly heat the milk to 160 degrees stirring occasionally. You’ll want to use whole pasteurized milk for this process and double-check the label. You’ll want to avoid ultra-pasteurized or UHT milk next remove the milk from the heat. And allow cooling to 110 degrees this is a good time to go for a walk clean up your kitchen add the starter culture and mix well pour the milk into the containers and allow to incubate for five to twelve hours. Healthy Yogurt.
Once you get to five hours you’ll want to check every 30 minutes looking for a change in texture and consistency you can do this by tipping. The jar slightly to see if the yoghurt pulls away from the side of the jar if it hasn’t continued to incubate shipping frequently up to 12 hours once. The over the set for at the end of 12 hours turn off the yoghurt maker cover the containers and allow the yoghurt to cool for 2 hours occasionally.
This activation batch may have a very thin consistency it may even be liquid and that’s perfectly fine the texture and consistency will even out over. The next several batches at this point you can eat the yoghurt but we do recommend putting in the fridge for at least 6 hours to help it continue to set be sure to save a few tablespoons. From this batch, so you can make your next batch of you now that your yoghurt starter is activated. You’re ready to make yoghurt on a regular basis we’ll use a very similar. The process to what we just did with the activation batch first heat the milk slowly just like before to 160 degrees. Now that you’re making yoghurt on a regular basis you have more options. For the type of milk, you can use check out our website for specific instructions.
How to make healthy Yogurt
Once the milk is heated remove from the heat and allow to cool to 110 degrees next, add 2 to 3 tablespoons of yoghurt from the previous batch for each quart of milk. Keep in mind you can make up to 2 quarts of yoghurt at a time per container but keep your ratios consistent too much. You starter results in bitter grainy yoghurt pour the milk into the containers and allow to incubate for 5 to 8 hours after 5 hours we recommend. Checking frequently to ensure the yoghurt doesn’t over culture once the yoghurt has set and loud the yoghurt to cool for 2 hours.
Then place the yoghurt in the fridge to allow it to finish setting keep in mind in order to keep your yoghurt starter healthy. You’ll want to make a new batch of yoghurt at least once a week and be sure to save some of the yoghurts from this batch. To make your next batch of yogurt to achieve the traditional Greek yogurt the consistency you’ll need to strain some of the ways from the yoghurt to do this pour the yoghurt into a Greek yoghurt strainer cover and refrigerate the way will slowly drip away from the yoghurt and you can stop the process once it achieves the desired consistency if you don’t own a Greek yoghurt strainer you can check out our website for other ideas congratulations you are successfully making Greek yoghurt at home